Ingredients

• 1/2 cup all-purpose flour
• 1 cup self-rising cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 pound okra, coarsely chopped
• 1 large green tomato, diced
• 1/2 onion, finely diced
• 1 large egg
• 1/2 cup buttermilk
• 1/3 vegetable oil

Procedure

1. In a large bowl combine the flour, cornmeal, salt, pepper, and garlic powder.
2. Add the chopped okra, green tomato, and onion.
   In a small bowl lightly beat the egg into the buttermilk, and then add it to the okra mixture. Stir until just combined.
3. Heat the oil in a large skillet over medium heat.
4. Drop the okra batter into the oil by heaping tablespoonsful.
5. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula.
6. Cook 4 to 5 more minutes or until crispy and golden brown.
7. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot.